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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Publications at this Location » Publication #385585
Research Project: Improved Vegetable Processing Methods to Reduce Environmental Impact, Enhance Product Quality and Reduce Food Waste

Location: Food Science and Market Quality and Handling Research Unit

Title: Whole-genome sequencing and annotation of selected Lactobacillales isolated from commercial cucumber fermentation

Author
item Perez Diaz, Ilenys
item Page, Clinton

Submitted to: Microbiology Resource Announcements
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/8/2021
Publication Date: 10/28/2021
Citation: Perez Diaz, I.M., Page, C.A. 2021. Whole-genome sequencing and annotation of selected Lactobacillales isolated from commercial cucumber fermentation. Microbiology Resource Announcements. 10(43):e00625-21. https://doi.org/10.1128/MRA.00625-21.
DOI: https://doi.org/10.1128/MRA.00625-21

Interpretive Summary: This short publication announces the availability of 41 genome sequences of the industrially relevant lactic acid bacteria. These bacteria were isolated from commercial cucumber fermentations and will be exploited as starter or adjunct cultures.

Technical Abstract: We report the whole-genome sequences and annotations of 42 Lactobacillales isolated from commercial cucumber fermentations performed in North Carolina (n = 34) and Minnesota (n = 9), USA. The isolates include representatives from 12 acid-producing species.